Women's Weekly Food

Festi frenzySHOPPINGOnce you’ve had all of your guestsRSVP, decide on your menu. Chooseone that’s not too complicated, usingeasy−to−find ingredients well withinyour allocated budget. Remember toset the menu around the versatilityof your kitchenand how much spaceyou have. A shopping list, writtenwell in advance, is a must, so that inthe weeks leading up to Christmas,``````if you see any pantry staples onspecial, you can grab them ahead oftime. It’s also a must to pre−order atthis time of the year − including theturkey, ham, alcohol, gas for the gasbottle on the barbecue, extra chairs,tables, cutlery and ice!``````PREPARATIONAfter you’ve made your shoppinglist, write your preparation list.There’s something about the Christmas rush thatmakes us all a little unnerved. Even the mostexperienced cook can find themselves under pressurewhen it comes to hosting a get-together.Organisation is the key tosuccess at Christmas time,especially if you’re hostingthe big day. Staying focused,choosing a menu, deciding numbersand making a list (and checking itmore than twice!) are just a few of thethings that will get you across theline. To ensure you enjoy Christmas,too, and not be stressed out, ourfoodies share their best tips.``````The biggest challenge toChristmas cooking for me isfridge and oven space. Preppingveg and herbs and stacking itemsin square containers is one way tomaximise fridge space. I use thebarbecue as my second oven, withdisposable aluminium containers.``````To take some heat outof the kitchen, why notcook your ham (our coverrecipe) outside in a coveredbarbecue? Simply chooseyour glaze, then cook usingindirect heat, followingmanufacturer’s instructions,for 1 hour.``````I like to spend Christmas Dayhanging out with family andfriends rather than in the kitchen,so I go for recipes that can bemade ahead with minimal fuss.Forme, Christmas is all about tradition,andthat includes food. I prefer topresent the food on large plattersdown the centre of the table.Secrets From The Test KitchenAmandaKelly-LennonEDITOR,AWW FOODMAGAZINEMy foodie journeybegan 28 yearsago when I started training as achef. I then shifted to magazinesas a food editor, and now I’meditor of this wonderful magazine.I’ve always loved food and theadventures it creates.``````SophiaYoungEDITORIAL& FOOD DIRECTOR,AWW COOKBOOKSAfter starting outas a chef, I movedto magazines and cookbooks asa food editor and stylist. It’s beenfun! What drives me the most isto inspire readers by sharingrecipes that will result in themcooking great food.LouisePatniotisFOOD STUDIOMANAGER,FOOD STUDIOMy love of goodfood has set thefoundation for a career in foodmedia spanning over 30 years.What I love most about foodand cooking is that it bringspeople together – it’s reallyMeet Our Experts an expression of love.